BARBECUED SHORT RIBS
from John Rudy
This recipe came from The Good Housekeeping Cookbook, and we have been making it since we were married in 1968. A Slo-Cooker is a fine alternative. Buy pieces that are mostly meat, not bone, preferably with lots of speckles of fat. This recipe creates a lot of gravy. That is intentional. I prefer short ribs with noodles; others like potatoes.
3 lbs Short ribs (best if they are marbled)
1 Tbsp Brown Sugar
½ cup Onions, minced
1 Tbsp Worcestershire Sauce
½ cup Catsup
1 tsp Paprika
½ cup Water
1 tsp Mustard (preferably dry)
¼ cup Wine Vinegar
- (optional) Braise the ribs briefly, searing the edges to keep the juices in. Drain off fat
- Combine onions and all other ingredients and pour over the meat.
- Cook at 275° for about 3 hours (or 6 hours on low in the Slo Cooker)
- Check with a fork to see if the ribs are ready. The meat should be falling off the bone.
- Remove the bones (optional) and refrigerate the meat/gravy until the fat comes to the top and hardens.
- Remove fat to use some of it to make roux, and thicken gravy.
To make roux
Melt a few tablespoons of fat
Whisk in 2 tablespoons of flour and cook over medium heat until the flour is totally incorporated and the mixtures turns brown. If you stop too early there will be a floury taste. If you don’t whisk enough there will be lumps.
Slowly add the de-fatted gravy whisking constantly and let it come to a boil, at which point the gravy will be thickened. If you used too much flour and the gravy is too thick just whisk in some water or bullion.
John says that it was his mother who inspired his love of cooking and baking at an early age. (She cooked vegetables in boil-able packages.)